Black Bean Soup
Wendy
I often make this soup without the egg and pepper garnishes and just sour cream, cheese and/or chips for garnish and it is just as delicious.
ingredients
- 1 cup dried black beans
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 cup chopped onion
- 7 garlic cloves, minced and divided
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 cups water
- 1/4 cup no-salt-added tomato paste
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1 (4-ounce) can chopped green chiles
- 1 cup fresh cilantro leaves
- 1/2 jalapeño pepper, seeded
- 1/4 cup crema Mexicana
- 3 hard-cooked large eggs, peeled and finely chopped
- Fresh cilantro leaves
directions
- 1
Sort and wash beans, and place in a large Dutch oven. Cover with water; cover and let stand for 8 hours. Drain beans.
- 2
Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring often. Add 5 garlic cloves; cook 1 minute. Increase heat to medium-high. Add beans, broth, and next 7 ingredients (through chiles); bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Let stand 10 minutes.
- 3
Use an immersion blender to puree the soup. Continue to cook 5 minutes, stirring often.
- 4
Finely chop 1 cup cilantro and jalapeño. Combine 2 tablespoons oil, 2 garlic cloves, cilantro, jalapeño, and crema. Ladle 1 1/4 cups soup into each of 4 bowls; top each with 2 tablespoons crema. Sprinkle soup with eggs. Garnish with cilantro leaves, if desired.
Source: Wendy
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